Here's the other recipe I promised from Farmer John's Cookbook. Find out more about Farmer John at www.angelicorganics.com.
Chocolate Beet Cake
Even confirmed beet-bashers will love this cake. The beets give it their moisture, their sweetness, and their rich color—but none of their beet flavor. If you don’t have a bundt pan, you can bake the batter in two loaf pans, checking for doneness after about 25 minutes and covering the pans with foil if the cakes brown too quickly.
4 ounces unsweetened chocolate
1 cup mild-flavored vegetable oil, divided
1 ¾ cups sugar
2 cups pureed cooked teets (3 medium beets)
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
½ cup whole wheat pastry flour
2 teaspoons baking soda
¼ teaspoon salt
1. Preheat the over to 375 degrees F. Lightly coat a 10-cup Bundt pan with oil and dust it with flour.
2 Partially fill the bottom of a double boiler with water and ring to a boil over high heat; reduce to a simmer. Put the chocolate and 1/3 cup oil in the top of the double boiler. Heat just until the chocolate melts; remove from heat and stir until well combined.
3. Combine the eggs and sugar in a large bowl and beat with a n electric mixer until fluffy. Slowly beat in the remaining ¾ cup oil, chocolate mixture, beets, and vanilla.
4. Sift the all-purpose flour and whole-wheat pastry flour into a large bow. Stir in the baking soda and slat. Gently stir the flour mixture into the egg and chocolate mixture just until the flour is mixed in. Pour batter into the prepared pan.
5. Bake until a toothpick inserted near the center comes out clean, about 45 minutes. Remove the pan from the oven and set it on a wire rack to cool for 30 minutes.
6. Carefully remove the cake from the pan and let it cool on the rack. When completely cool, dust with powdered sugar.